Tapas Train @ Sushi Choo

26 Apr
April 26, 2011

I love sushi and I love tapas.  So when I found out that Chef Alfie Spina from Ash Street Cellar was hijacking Sushi Choo’s kitchen with a tapas inspired menu, I booked in a heartbeat.

I really enjoy the March into Merrivale events, if you haven’t been to one look out for the month and a half foodie event next year.  Last year I attended the Nose to Tail degustation at Mad Cow as well as the Time out Sydney Taste Test held at the then Bistro CBD.

The tapas event at Sushi Choo was an all you can eat tapas train.  Basically sushi was swapped for all sorts of tapas goodies for you to pick and choose from.  I did experience an unexpected first, I have never eaten tapas with chop sticks before! Read more →


Italian Easter Pie – Torta Pasqualina

19 Apr
April 19, 2011

Squeezing in one more pre Easter recipe post before I head up to Coolangatta on Thursday morning. Business meeting and visiting with my Mum & Dad who moved up there last February. Is only a short trip and will be back in time for Easter Sunday with Mac’s family.

I was flicking through the April edition of MasterChef Magazine and came across a recipe for torta pasqualina. I have heard of this Italian Easter pie before, but have never attempted to make it. The recipe in MasterChef caught my attention as it uses a sweet Italian shortcrust pastry with lemon zest.

With a search on the internet I soon discovered that the recipe was far from traditional. The original recipe calls for 33 layers of pastry for the pie. The significance being that this represents Jesus’ age of 33 when he was crucified. Most modern day recipes call for 4-5 sheets of pastry. I even discovered one that uses 12 sheets of pastry to represent Jesus’ disciples. Read more →

Trip to Dunedin & the Cadbury Chocolate Factory

18 Apr
April 18, 2011

Cadbury trucks

Last January saw me waving Mum and Dad off on 14 day cruise around New Zealand on the Sun Princess.  Hugs, kisses and have a wonderful time been said, I made my promise to pick Mum up on her return as Dad was leaving the cruise in Dunedin to return to Australia for business.

So back home I went with thoughts of “one day it would be nice to go on a cruise” filling my head. I was plodding along with my day when Dad called me from the ship.  “Would you like to join your Mum on the cruise in Dunedin for the leg back to Sydney?”  Without hesitation an excited YES shot out of my mouth.  He had organised for me to take his place.

Fast forward and I am at Kingsford Smith boarding my Air New Zealand flight to Dunedin.  I normally am a QANTAS girl, not because they particularly impress me, more to the fact I am caught in that loyalty loop.  I do fly Air New Zealand regularly when I am in New Zealand, but this was my first trip in a long time leaving Sydney with them.

I was impressed.  Loved their pre flight safety video, it was to the point with humour.  Flight attendants smile, are pleasant and extremely helpful (QANTAS take note please as some of your staff are slipping in this area in economy).  I could start watching a movie before takeoff and if I had my own headphones keep watching while landing (QANTAS again take note please).  Actually the inflight entertainment on the Australia to New Zealand leg surpasses QANTAS which still only has the one main screen for all to view (no back of seat entertainment).   Sadly food was typical airline food.  There was a hot breakfast selection too, chicken sausage and scrambled eggs.

Inflight ordering

Breakfast of bircher muesli (combo of dry & soggy), orange segments & pineapple and a carrot muffin

Breakfast’s saving grace – the muffin

Arriving in Dunedin I was off the plane, through customs, picked up bag and was out in a cab within 10 minutes.  Felt more like 5 but had to be 10, seriously speedy.

I was staying in Dunedin overnight before meeting up with the Sun Princess the next morning in Port Chalmers.  I had half a day and evening to explore.  I was staying at the Scenic Hotel Southern Cross which isn’t too far from the Octagon, the main centre of town.  The hotel rooms are spacious and they say they have the most comfortable beds in New Zealand (I find out later that the beds are pretty comfy).  If you are in to gambling the Casino is located downstairs.

Front of the Southern Cross Hotel

Comfy queen size bed

Spacious corner room, light & airy

After quickly checking out the hotel and dumping my bags it was off to join my Cadbury tour which was booked before leaving Sydney.  A tour of Cadbury was a bit of a no brainer when I knew I would be in Dunedin.  If you know you are going to be there I strongly suggest you book on line before you go.  Tours are really in demand and everyone that visits Dunedin seems to go to Cadbury.

Cadbury Factory

Cute factory roller door

To kill time while waiting for your tour there is a walk through display showing the history of chocolate, chocolate making and of course the history of Cadbury in Dunedin.

Easter egg making display with animated purple dressed elves?

Mountain of Crunchies with animated people popping out of it

Cadbury packaging pre purple days

The tour of the factory starts with a safety brief and the handing out of plastic bags to hold the samples collected during the tour.  We have to wear hair nets and those with beards need to wear snoods.  No bags, cameras, phones, watches, hats or really anything that is not part of your clothing is allowed on the tour.  Therefore guys I don’t have any pictures of inside the factory, sorry.

I like our guide, her pockets are filled with chocolates, with which we are rewarded when we answer  questions correctly as we go along on the tour.  The highlight for me was visiting the now unused silo.  Once everyone is inside we are all instructed to yell “I love chocolate” to which a waterfall of 1 ton of chocolate comes streaming down from above us.  The sound is deafening and the whole silo shakes. The smell is intoxicating, chocolate overload.

Cadbury source their milk from the local Otago area and the sugar comes from Queensland as it is considered the best in the world.  Cocoa beans are roasted in Singapore, the cocoa mass is sent over in blocks and ground cocoa in bags.

The purple silo is where the chocolate waterfall takes place

After the tour it is to the shop where I spot some of my favourite Kiwi Cadbury products.  I notice a new one I haven’t seen before in my travels, the Scroggin, and buy some blocks to take home.  There is even chocolate soda which tastes a bit like creaming  soda.

Scroggin & other chocolate bars

Buzz bars & chocolate fish

Drinking chocolate

After the tour it is time to walk Dunedin.  My first stop is the Dunedin railway station, supposedly the most photographed building in New Zealand, and I understand why.

Dunedin Railway Station

I loved the street lamps that were all around Dunedin

One of many churches

I basically just walk, taking in the sights and sounds of Dunedin.  Checking out churches, I love churches, and basically having a good wander.

You will find these little fruit stands dotted around the main area of Dunedin

I decide on a very late lunch at the Craic Irish Tavern, a small, intimate, warm pub situated right on the Octagon.  It’s January and I am freezing, its 7?C outside, so much for summer in New Zealand.  I order a glass of Devil’s Staircase Pinot Gris and some beer battered fries which come with tomato sauce and garlic mustard mayonnaise.  I went for the fries as it was the smallest dish on the menu as I didn’t want to spoil dinner.  They were thick and crunchy but still light and fluffy on the inside, great fries.

Devil’s Staircase Pinot Gris from Central Otago

Beer battered fries

After the break at the Craic I head back out in to the cold and keep exploring.  Lots more walking and at about 7pm I stumble across a Japanese restaurant called Hanami, perfect timing for dinner.  There is a big sign out the front stating that they offer the largest range of sake in New Zealand.  I love sake, so in I went.

Hamami is not traditionally Japanese looking, actually it was a Mexican place before Hanami opened up. The restaurant is filled with large wooden tables and booths and it looks to me like it would be very popular with groups dining out. They also have free karaoke.  I decide to order the tuna tataki, grilled mussels and a cup of Hakushika Chokara sake.

I liked the artwork on the menus

Inside Hanami

The tuna is seared beautifully, but I find the dressing a little too heavy against the delicate tuna.  The sake is delightfully dry, just the way I like it.

Tuna tataki

Hakushika Chokara Sake

I was surprised when the mussels turned up, not what I expected at all.  They were grilled but covered in a thick layer of mayonnaise which had salmon roe mixed through it.  The salmon roe added a nice salty pop to the mayo but the mussels were over cooked and chewy, sadly a little disappointing.

Grilled mussels

Feeling pretty tired after an early morning and then afternoon of walking I head back to hotel to crash.  It’s an early start the next morning as I have to meet the ship at Port Chalmers at 8am to start my cruise.

Sara xxx


Hanami Restaurant & Yakitori Bar
4 Hanover Street


The Craic Irish Tavern
24 The Octagon


Scenic Hotel Southern Cross
Cnr Princess & High Streets


Hot Cross Buns – Fig, Apricot & Sultana

16 Apr
April 16, 2011

Hot cross buns!
Hot cross buns!
One a penny two a penny
Hot cross buns
If you have no daughters
Give them to your sons
One a penny two a penny
Hot cross buns

I have fond memories of my mum singing and teaching me this old English rhyme when I was a child.  Always seemed to magically spring from her lips a couple of days before Good Friday.  So as tradition would have it a couple of days before Good Friday this rhyme seems to spring unconsciously from mine.  I wonder when/if Josh has children, if he too will be effected by this seemingly hereditary tic.

Growing up we only had hot cross buns on Good Friday.  Until just this year my household was the same, hot cross buns were only eaten on Good Friday.  No nibbling on them in February when they first hit the shelves or the weeks leading up to Easter.  Due to the meaning behind the bun I always found it strange that people would eat them on any other day than Good Friday – yes I am strange.  It is only due to “research” that I have eaten them leading up to Easter this year.

My favourite part of a hot cross bun has not changed from when I was a child.  Nor has the way I eat them.  I judge a hot cross bun by its cross.  Yes the cross is a very important part, not only due to its religious significance.  A cross has to be hard and crisp.

So how do I eat them?  The bun needs to be warm and the cross is the first thing I devour.  I need to be able to pull it away from the soft spicy bun and munch on it.  Like most people I cut the bun in half and I then lavishly spread it with butter, has to be butter.  I then eat the top half first leaving the crustier bottom till the end.

I attempted to make hot cross buns for the first time last year.  Let’s just say it was an epic fail.  Have you seen the Charlies Angels movie (I think the first one) where Alex Munday (played by Lucy Liu) makes muffins?  You may remember they refer to them as Chinese fighting muffins, where one is promptly thrown at a door and makes one mighty hole.  My hot cross buns basically fell in to that category .  They were rock hard and dangerous if thrown.

The Chinese fighting hot cross buns I made last year (hangs head in shame)

This year putting the pathetic effort of my last attempt behind me,  I had another go.  The result was much more successful, but not perfect.  I tweaked a recipe from Gourmet Traveller.  I am not a fan of peel and I had some glace figs and apricots in my fridge which I wanted to use.  Sadly I made one big mistake, for some reason dumbo here didn’t add the correct amount of yeast.  Instead of the 14g stated in the recipe I only added 7g.

Apricot goodness smushed through the bun

Hot Cross Buns – Fig, Apricot & Sultana
Prep time
Cook time
Total time
Delicious Hot Cross Buns for Easter with the twist of glace fig, glace apricot and sultanas.
Recipe type: Bread
Serves: 12
  • 700g plain flour
  • 55g caster sugar
  • 14g yeast
  • 1t allspice
  • t cinnamon
  • nutmeg
  • 1t salt
  • 150g sultanas
  • 100g glace figs
  • 100g glace apricots
  • zest of one orange
  • 300ml milk
  • 100g unsalted butter
  • 1 egg
  • Cross: 50g flour + ¼ water
  • Glaze: 55g caster sugar + ¼t mixed spice + ¼c water
  1. In a large bowl place flour, caster sugar, yeast, spices, salt, fruit and zest. Mix. I find it best to get your hands in to the ingredients and make sure that all your fruit has separated and has been covered with the flour. This ensures and even distribution of fruit through your buns.
  2. Place milk and butter in a saucepan and over a low heat warm until the butter has melted. Your mixture should be of a tepid temperature. Whisk in the egg.
  3. Stir the milk mixture in to the flour mixture. Turn out on to a floured surface and knead for 10 minutes, or until smooth.
  4. Place dough in a lightly oiled bowl, cover with plastic wrap and a tea towel. Let the dough stand for about 40 minutes in a warm spot or until it has doubled in size.
  5. Once doubled in size knock the dough back and separate in to 12 pieces. Knead in to balls and place in a lightly greased 24cm x 30cm slice tin (or cake tin which you have available of similar dimensions). Cover with a damp tea towel and leave to stand in a warm place for 40 minutes or until doubles in size.
  6. Preheat oven to 220C. Combine remaining flour and ¼ cup water and stir to a smooth paste. I suggest you add a small amount of water at a time to ensure you get a nice thick paste. Spoon into a piping bag fitted with a fine nozzle or if you are like me and use disposable plastic ones, snip off the end for the cross size you desire. Pipe lines down each row to form crosses.
  7. Bake for 10 minutes, then reduce temperature to 200C and bake for another 10 minutes or until golden. They’re ready when they sound hollow when tapped.
  8. To make the glaze, combine sugar and mixed spice with ¼ cup water in a saucepan over medium heat, stirring until sugar dissolves. Bring to the boil, reduce heat and simmer for 1-2 minutes. Brush glaze over hot buns. Place buns on to a wire rack to cool.


The fig and apricot combination worked really well.  As the apricots were glace, when kneading they smushed through creating sweet ribbons of apricot in the buns.

Considering my mistake and the good result, if you are attempting hot cross buns for the first time this recipe is worth a go.  Please feel free to substitute my choice of fruit for what you desire.

Wishing you all a lovely Easter next week with family and friends.  I am curious, am I the only one that is quirky in the way they eat their hot cross buns?

Sara xxx

Show me the Piggie! (A class in pork butchery)

11 Apr
April 11, 2011

Victor Churchill is unlike any other butcher shop I have ever visited. Upon entering you are greated with rich timber wall panelling, timber beamed ceilings and Italian Calacatta marble slab floor. This feels how a butcher shop should feel. Warm and old worldly, butchers working away behind floor to ceiling glass for customers to observe and interact with. Goods are sliced to order, you will not find a black plastic pre-packed and wrapped tray here. Read more →

Sexy Salmon Ceviche

16 Mar
March 16, 2011

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

Wow I am a lazy girl and took the easy but also low fat free road on this challenge.  Trying to be really good about what goes in my mouth at the moment and as delicious as the papas rellenas looked in all their deep fried goodness I went for the fresh and healthy ceviche.

Ceviche is believed to have originated in Peru nearly 500 years ago.  It is believed that the original dish used the fermented juice of the banana passionfruit and then during the Inca period they started using chicha.  It was with the arrival of the Spanish that the locals switched to using citrus juice.

In the past I have only ever identified and eaten this style of dish with various Islands in the Pacific.  In Hawaii it is called poke and in Fiji it is called kokoda, but there are so many versions around the region. Read more →

Kaisendonya Jizakanaya Restaurant, Kayabacho, Tokyo + Karaoke with Friends

15 Mar
March 15, 2011

Over the past few days I have been quite upset about what has happened to Japan and her people, sadly it is hasn’t ended. I have a big connection to Japan as I deal with a company in Tokyo on a daily basis and others. Over the years and my visits to this fantastic nation my work colleague have also become my friends.

These people will be part of my life for a very long time, that is just how it works, you make bonds that don’t break. There may be a distance between us, but they’re are close bonds that tie. Business is business and it is handled as such, but when business is over then it is time to have fun in each other’s company.

I love Japan and her people. I have been lucky to have travelled to many places, but nowhere have I experienced the warmth, kindness, competence, honesty and organisation that you experience in Japan, and I am just talking about people you meet on the street.

So while my friends in Japan are suffering from major aftershocks. Wondering what will be the outcome of the nuclear power plant at Fukushima. Are dealing with the devastation of being hit with a 10M wall or water after last Friday’s 8.9 earthquake and there have been talk that another may hit, I would love to share a special dinner I had with colleagues last August in Tokyo. Read more →

Taste of Sydney 2011

11 Mar
March 11, 2011

It’s Taste of Sydney time again!  This is where you all  jump up and down with excitement and anticipation of tasting delicious sample plates from some of the best restaurants in Sydney.  You  bring along some bags to fill with fantastic produce and get ready to be educated in regard to most things that pass your lips and heads to your tum.

With much thanks to Stellar Concepts Josh and I visited on Thursday night.  This wasn’t Josh’s and my first visit to TOS we attended last year on our own merit and had a fantastic time (even though I spent way too much last year!!).

If you haven’t been to Taste of Sydney before I do think it is worth a visit at least once.  The main draw card are the restaurants promoting their food via sample plates.  This year there are 14 restaurants selling their dishes at cost of either 8, 10 or 12 crowns.  Also present is Otto Bar which has a selection of three cocktails on offer at 10 crowns each.

We were lucky to have a sneak peak at Restaurants Balzac’s kitchen at TOS, it is tiny!!  Amazing to see what they churn out of there, hot and busy people behind those counters you pick your food up at.

The currency with which you purchase your food is called Crowns.  One Crown equals $1 and you buy crowns in books of 30 or 10.  They are very easy to obtain just look for the guys in the pink tee shirts walking around selling them (cash only) or head to one of the Crown stalls.  Crowns can also be used at various producers’ stalls as well, some take cash.

Besides having a feeding frenzy at the restaurants, there are quite a few other things to do.

Australian Gourmet Traveller Taste Kitchen.  These sessions are free to attend and seating is available on a first in best dressed basis.  While stocks last you can also pick up a copy of Gourmet Traveller.  You will see chefs such as, Manu Feildel (L’eoile), Jeremy & Jane Strode (Bistrode), Jared Ingersoll (Dank St Depot/Cotton Duck) and others strut their stuff for 30 mins creating a dish.  We stopped in for the first session and watched Peter Kuruvita of Flying Fish make string hoppers and talk about his adventures in Sri Lanka, well worth the visit.  Free to attend, get there early to get a goodie bag.

Jaguar Gourmet Traveller Wine Theatre:  Costs 6 crowns to attend an educational and interactive wine session.  Discussed  are the secrets to matching food and wine, tutored tasting, cellaring tips and more.  While stocks last you can also pick up a free copy of Gourmet Traveller Wine.

Australian Gourmet Traveller Chef’s Table:  Get in early to grab a seat around the table and enjoy an informal chat with one of the featured chefs over a glass of wine and canapés (provided by Regal Salmon).  Josh and I didn’t attend go the Chef’s Table this year, but was a major highlight for both of us last year when we saw Miguel Mastre, El Toro Loco Chef and owner.  Free to attend, just get their early!

Producers’ market:  Producers from butchers right through to wineries displaying and most of them offering tastings of their products.  Most also have great show offers as well and offer taste samples.

A Journey Through Coffee with Nespresso:  A fun master class where you will learn tips and tricks in regard to coffee.  Free to attend.

Sensology “Art of Cocktail Making”:  It will cost you 10 crowns to attend these 15 minute hands on sessions where you will learn to make a cocktail and get to drink your finished creation at the end.  Each session focuses on a different cocktail such as, breakfast martini, daiquiri, mojito, pina colada and cosmopolitan.  We were lucky to attend a bloggers session before the event opened.  Fantastic fun and really great cocktail making tips, well worth the 10 crowns to visit.  We made pina coladas unlike anyway I have made them before!

De Dietrich Appliances present Patisse Cooking School with Vincent Gadan:  Vincent Gadan (Executive Chef of Patisse) will be whipping up some French pastry favourites as well as some other sweet treats.

Sample some very tasty charcuterie at Victor Churchill.  I was surprised at the fact that I liked the biltong as I am not a fan of what I have tried in the past, this stuff is soft and tender.  Also sampled some Tatufo, which is made from pork with a generous but not overpowering truffle flavour.

What did Josh and I eat?

Charlie & Co’s Organic Grass Fed Wagyu Burger 12 crowns & Truffle Parmesan Fries 6 crowns

Restaurant Balzac’s Crispy Wagyu Beef with Mushroom and Truffle Foam 12 crowns

This was my favourite of the night, crispy pastry filled with tender flavoursome Wagyu.  If you haven’t visited Restaurant Balzac they have a set lunch special on Thursdays and Fridays, entree and main for $35, great value.

Restaurant Balzac’s Saddle of Suckling Pig & Baby Garden Peas 12 crowns

Restaurant Balzac’s Seared Regal King Salmon with a Salad of Pomegranate, Mint and Feta 10 crowns

Bird Cow Fish’s Regal king Salmon & Potato Fishcakes with Tartare Sauce and Lemon 10 crowns

Berowra Waters Inn & Ad Lib Bistro’s Chilled Vichyssoise, Oyster Beignets, Salmon Roe 10 crowns

Taste of Sydney is open is open today and right through the weekend, session times below;

Friday 11 March: noon – 4pm
Friday 11 March: 5.30pm – 9.30pm
Saturday 12 March: noon – 4pm
Saturday 12 March: 5.30pm – 9.30pm
Sunday 13 March: noon – 5pm

To preview menus, buy tickets on line and find out more of Taste of Sydney visit their website here.

Ticket prices are $30.

There is also a premium ticket available for $55 pre-purchased which includes 30 crowns.

HSBC VIP Lounge Tickets are $100 which give you entry to the exclusive lounge, fast track entry to the event, 3 complimentary drinks (still/sparkling wine and beer), complimentary still/sparkling water throughout the session, plus a place to escape the crowds and listen to some live music.

Thank you to Stellar Concepts for including Josh & I on the VIP tour.  A big thank you also to Matt Kemp of Restaurant Balzac for letting us go behind the scenes and letting us try his delicious dishes, Victor Churchill for the delicious tastings and Sensology for the coctail making class.

Sara xxx



Monkey Magic {Closed}

08 Mar
March 8, 2011

As usual when it is up to me to choose a restaurant for an occasion, I look at all my options and probably a lot more than I need to.  Planning is part of the pleasure, right?  The occasion this time was Mac’s 45th birthday.  I had actually looked at Monkey Magic for Josh’s 18th, but decided Zilver was better suited, but I was still keen to try them out as I really liked their set menu at $55/person.

One problem, Mac is not a fan of sushi or soft shell crab which were both on the set menu.  When I rang to make the booking for eight, there was no problem whatsoever in making a few alterations to the set menu. I found them incredibly friendly and accommodating, which was a pleasant surprise as I have found in the past some establishments won’t make changes.

A big smile graced my face as soon as I walked in, they had already won me over on the phone, but it was the decor.  Dark wood panelling on the walls, dark wooden tables and chairs all dancing in the glow of soft lighting.  So far all the boxes were being ticked. Read more →

A Treat for Sally – Chicken Liver Cookies

22 Feb
February 22, 2011

Saturday I spent a good part of the day waiting for the phone to ring. Isn’t it terrible, that anticipation, just waiting, wishing, wanting and willing for a phone to ring.  My waiting was for the Super Surgeon, to call me to announce that everything was okay and I could come and pick Sally up after another week of being away from home at the veterinary clinic. Sally is my dog, just in case you aren’t in the loop.

For those of you that aren’t in the loop, Sally has undergone some pretty major surgery to remove three cancerous tumours over the past few weeks.  Two on her body and one on her front leg.  It was the one on the front leg that had caused us the biggest concern, there was even talk of possible amputation at one stage due to the size of the tumour.  Thank goodness we were able to avoid that.

Without going in to too much graphic detail, the operation ended up with Sally having to have a skin graft that has covered a major portion of her front leg.  This whole procedure was a risk which held a 30% fail rate.  All this added up to Sally being away from home for nearly three weeks, except one weekend in between the two surgeries where she had a couple of nights back home.

That brings me right back to last Saturday.  What does one do when they are waiting anxiously for the phone to ring?   Waiting for a voice on the other end to say it’s okay to come and pick up a much loved member of your family……..

Well, I thought that would have been obvious, you bake chicken liver cookies of course!

This recipe is based on one I found in a cookbook called Okashi, sweet treats made with love, written by Keiko Ishida.  A beautiful Japanese/French pastry cookbook.  You may think it strange to find recipes for pets in such a book, but Keiko is an animal lover with a gorgeous golden retriever called Cookie.  She has dedicated a small section to treats for your favourite four legged family member.

The recipe is really easy and simple to whip up.  I did make a slight change by substituting semolina for cornmeal, basically I could not get my hands on any.  I also didn’t use soy bean milk but instead low fat cows’ milk as that is what I had on hand.

My cookies didn’t go as crisp as Keiko’s seemed to.  Maybe this was due to the substitution of semolina for cornmeal?  The biscuits end up having a very soft pate taste to them and aren’t overpowering in liver smell.

Sally is well and truly home now with us both visiting the surgery every second day at the moment for bandage changes.  So far all has gone well and fingers crossed it continues to do so, but we are still in early days.

Now for the most important bit, and that of course is what Sally thought of the biscuits.  She loves them!

A Treat for Sally – Chicken Liver Cookies
Liver cookies that your favourite pooch will adore.
  • 200g chicken livers
  • 80g milk
  • 1 eggs
  • 100g semolina
  • 100g wholemeal plain flour
  1. Preaheat oven to 150 degrees C.
  2. Clean and cut up livers. Without oil, stir-fry livers until they are dry. Transfer to a blender or food processor and blend well. Add milk and egg then blend well again. (I used a blender)
  3. Place flour and semolina in a bowl. Add the liver “milk shake” mixture to the dry ingredients. Mix until a dough is formed.
  4. Place dough on a well floured surface and knead lightly until it is no longer sticky. Roll out to a thickness of 5mm. Cut out your choice of shapes from the dough. I used a bone shaped cutter.
  5. Left over dough can be kneaded back together and re-rolled to cut more shapes out of.
  6. Place cookies on a lined baking tray and bake for approximately 30 minutes until cooked through. Remove from heat and leave to cool on a wire rack.
  7. Cookies may be stored in an airtight container at room temperature for up to 10 days. They may also be stored in the fridge or freezer up to 12 months.

Sally looking at Josh in anticipation of another cookie (the eating action shots were just a blur)

I want to take this opportunity to say a big thank you to Ben Landon, aka Super Surgeon, the other vets (Sonja & Chris), as well as the interns at Sydney University Veterinary Clinic that were Sally’s medical team over the past few weeks.  We could not have asked for a friendlier, more experienced and caring group of people to have looked after her.  She became a favourite at the clinic and is very comfortable and quite excited to see the team when we go back for our regular visits.  Now that says something about that group of people when our girl has been through quite a bit.

Sara xxx